Thanks to a glut of these lovely little padron peppers from Riverford Organic I had the pleasure of making up some batches of pickle. Padron peppers are a bit of a Russian roulette – you never know if you will get a spicy one or a mild one so if you’re not a fan of spicy things this probably isn’t for you! These little peppers are beautiful sprinkled with Himalayan rock salt and just roasted in the oven as well, but if you have a few to many then this pickle is super easy to make. It would also make a great homemade gift for a pickle-lover! 🙂
You will need:
20g Padron Peppers
3 cups White wine vingear
1/2 cup Coconut sugar or unrefined raw sugar
4 cloves Garlic – cut in to halves or quarters (depending on size)
1 tsp black Peppercorns
1/2 tsp Chilli flakes or a few dried chillies
a little coconut oil for frying
glass jars for the pickle
Pre-heat the oven to 180 C and pop your glass jars in to the oven.
You can either pickle your peppers whole or you can slice them up. If you are pickling whole then using a knife pierce the sides of the pepper (this is to let the air escape when you put them in the vinegar). If you are slicing them then slice them thinly, discarding the top but keeping the seeds in. Heat the oil in a frying pan then add the whole or sliced peppers. Cook until the peppers are shiny and lightly blistered. This should take about 5 minutes.
Remove from the heat and remove the jars from the oven. Put the peppers in to the jars.
Put the rest of the ingredients in to a saucepan over a medium heat. Bring to the boil and then remove from the heat and carefully pour over the peppers in the jar. Leave a little gap at the top and then pop the lid on.
Allow to cool. If un-opened these should last for a few months (or more!). Once opened store in the fridge and eat within a few weeks.